Ingredients
Scale
- 1 1/4 cup coconut milk (reserve 3 tablespoons for sauce)
- 1/4 c. pineapple juice
- 1 tablespoon olive oil
- 1 teaspoon fresh chopped garlic
- 1 tablespoon ground ginger
- 1 teaspoon red pepper flakes
- dash sea salt
- generous dash fresh ground black pepper
Additional ingredients:
- 1– 1 1/2 lbs medium sized shrimp, de-veined with shells removed
- 1/4 cup unsalted butter
- 3 tablespoons coconut milk
- 2 tablespoons sweetened shredded coconut
- 1–2 tablespoons coconut rum
- One fresh pineapple, chopped into cubes
Instructions
- Mix marinade ingredients and let shrimp marinate in the refrigerator for 2-4 hours before cooking.
- Next, bring butter to room temperature and mix with coconut milk, shredded coconut and rum and blend together well.
- If using bamboo skewers, make sure to soak them in water 30 minutes before-hand so they do not burn when put on the grill. Put shrimp and pineapple on the skewers, alternating shrimp and pineapple pieces.
- Before turning the grill on, spray with cooking spray or wipe with olive oil so the shrimp do not stick to the grates.
- Set grill to medium hight heat, about 350 degrees. Grill shrimp about 3-4 minutes on each side, or until done.
- I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
- Brush skewers with butter mixture on both sides as they cook.
- Shrimp are done when they turn bright pink so be careful not to overcook!
- Great accompanied by a nice fruity white wine such as a crisp sauv blanc or pinot grigio.
Notes
** Original recipe idea came from Beth Brawn, creator of http://www.free-shrimp-recipes.com and has been modified with additional ingredients.